Arugula And Watercress With Curry Vinaigrette Recipes

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

Steps:

• Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
• Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.
• Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.
• Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.

Steps:

• The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
• Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
• Pour the dressing over the greens and toss.

Steps:

• Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
• Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
• Use a serrated knife to cut the peel from top and bottom of the oranges.
• Set each on end and remove outer skin & pith.
• Cut crosswise into 1/4 inch thick rings.
• Place onion and arugula in a medium salad bowl and top w/ oranges.
• Toss w/ vinaigrette and serve immediately.

Steps:

• Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.

Steps:

• Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.

Steps:

• Wash arugula, remove tough stems and dry.
• In serving bowl, whisk oil and vinegar and stir in arugula, mixing well to coat.

Steps:

• Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
• Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

Steps:

• Combine garlic, watercress, fennel, lemon juice, salt, and pepper in the jar of a blender, and blend until smooth. With the motor, running, slowly add oil. Mix until oil is completely incorporated. Store in an airtight container for up to 3 days. Shake well before using.